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“In anticipation of the beautiful garden tomatoes I'm looking forward to, I want to post this recipe! I found this on and adapted it to fit our tastes. Yummy! Please note the Basil Aioli makes 1 cup. And cooking time for Aioli is 30 minutes, not included in cook time for sandwich.”
1 sandwich

Ingredients Nutrition

  • 2 slices sourdough bread
  • 2 tablespoons basil aioli (see recipe below)
  • 3 pieces applewood-smoked bacon, cooked
  • 1 ripe medium tomatoes, sliced
  • 13 cup loosely packed arugula leaf
  • 2 ounces fresh mozzarella cheese, sliced
  • salt and pepper
  • 2 tablespoons basil aioli (see recipe in directions)


  1. Sandwich ~.
  2. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread.
  3. Basil Aioli:
  4. 1 cup loosely packed basil leaves.
  5. 1/2 cup extra-virgin olive oil.
  6. 1/2 cup canola oil.
  7. 2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks).
  8. 2 garlic cloves, minced.
  9. 1/2 teaspoon dried mustard, lemon juice, salt, and pepper.
  10. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.
  11. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
  12. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.
  13. Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.

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